1tbspOil 1 tbsp is used for sauteing before crushing.
5nosGarlic cloves
5 nosGreen chilliesSpicy variety (lavangi)
4tbspOil
1 tspCumin seeds
1pinchAsafoetida
1noOnionabout 60 gms chopped
1/2tbspGinger garlic paste
1.5tbspCoriander-cumin powder
1tspRed chilli powder
1/4tspTurmeric powder
4cupsHot water
to tasteSalt
1/4tspGaram masala powder
2tbspCoriander leaves
1tspLemon juice
Instructions
For pigeon pea thecha
Heat oil in a kadhai.
Add all other ingredients together and sauté on medium flame till slightly charred. Except salt.
Cool and Grind coarsely with salt.
For pigeon pea amti
Heat a tbsp of oil in a kadhai. And sauté pigeon peas, garlic and chillies as we did for thecha. Don't use cumin seeds this time.
Sauté on medium flame till slightly charred , cool and grind. Don't add salt.
Heat 4 tbsp oil in a kadhai. Fry cumin seeds, asafoetida. Add chopped onion and sauté on medium flame till translucent.
Add the turi dana (pigeon pea) mix. Sauté slightly.
Now add all the powdered masalas, except garam masala. Sauté stirring occasionally till oil separates. Meanwhile keep water to heat.
Add simmering hot water and salt. Lower the flame to low and allow it to simmer till the flavors from spices and dal coalesce together. And oil starts to float on top. About 15-20 mins.
Finish with coriander leaves, garam masala and lemon juice
Notes
The thecha recipe is additional and is not accounted in the total time. It takes about 15 minutes.
Keyword amti, curry, dana, fresh, pigeonpeas, spicy, tangy, turi, winter